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Submitted by  11 June 2009



1 gallon of Cold Water,1 lb Sugar,1 Lemon squeezed and roughly chopped,2 tablespoons White Wine Vinegar,6 - 8 Elderflower Heads (shake to make sure no little insects are included!)


Combine all the ingredients in a large bowl for 2 days - stirring at intervals to dissolve the sugar.
Strain off and bottle in screw cap plastic lemonade bottles.
Store in a cool place for a week or two until it starts fizzing. Ready to drink as soon as this happens.
Release cap slightly if it becomes pressurised.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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